For the curry: Heat the oil in a large skillet over medium heat. Add the onions, jalapenos and garlic and cook until soft, 8 to 10 minutes. Add the cumin, ginger and salt and cook until fragrant ...

Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the ...

Add 1 teaspoon each curry powder and paprika and a pinch of cayenne; cook until toasted, 1 minute. Add 1 cup ketchup and 1/2 cup water; simmer until thick, about 25 minutes.

For the curry: Heat the oil in a large pot over medium-high heat until hot. Reduce the heat to medium. Add the curry powder and cook, stirring constantly so the powder doesn’t burn, until the ...

Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.

Whisk 1/2 cup water, the coconut milk, curry paste, fish sauce, ginger and lime zest in a 6- to 8-quart slow cooker. Smash the lemongrass stalk with the flat side of a knife or a meat mallet and ...

For the marinade: Combine the oil, ginger, curry powder, garam masala, paprika, garlic, shallots, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag.